1. Take the pig whip out of the suet first. This is inedible. It is also the lymph node mentioned in the book. It is said that it is poisonous, and the general meat seller will take the initiative to help you remove the Yoko and weigh it. (Mother-in-law said that the glossiness depends not only on the thickness of the plate oil, but also on the thicker the plate oil, the higher the oil yield. )

2. Then cut the suet into a large piece and take it home to wash it and cool the water.

3. Add the cooking heat to the pan oil, and then add a small amount of water (the amount of water is 65438+ 0 /3 of the pan oil).

4. First, you can open fire to refine oil. When you hear the popping sound, you can see that there is oil coming out and it is changed to medium fire (irregular turning oil is needed in the middle to prevent the pan from sticking).

5, the oil has gone with the wind and fried, this time it can be changed to small fire refining.

6. After refining for a period of time, pour and fry, and continue refining with low fire. Oil is poured to prevent evaporation. )

7. The frying is dry, indicating that the oil is refined and can be turned off. If you want to eat fried food, I suggest you turn off the fire in advance and don't fry it too dry. It's not delicious if it's too dry.